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| ....that I can't take credit for. It is from The Pioneer Woman Cooks, guest hosted by Pastor Ryan. I was kind of hesitant on making a meat sauce because I usually like my pasta lighter and meatless, but I am so glad I did! I was thinking about cutting his measurements in half but Im so thankful I didn't because now I have lots of yummy leftovers! Maybe even enough to freeze! It is saucy, sweet, meaty, melt in your mouth good and Adam couldn't get enough! I served this over angel hair pasta and topped with shredded parmesan cheese. Bon Apetito! |
Bolognese Sauce
1.5 cups grated carrot
1 red onion, diced
2 lbs ground beef
2 tablespoons dried oregano
2 tablespoons dried basil, I used a couple of fresh basil leaves, minced
1 6oz can tomato paste
5 cloves garlic, minced
1 cup red wine
2 tablespoon Worcestershire
salt
pepper
3 14.5 oz cans whole tomatoes
1 cup milk, I used skim
Parmesan cheese
1 Heat oil in large pot over medium heat and add grated carrots and diced red onion and cook until softened.
2 Make a well in the center and add ground beef. Cook until browned, slowly incorporating the veggies with the meat until all the meat is browned.
3 Add oregano and basil. Mix. Make another well and add tomato paste in the center and let heat through.
4 Add minced garlic and stir.
5 Make another well and add red wine. Stir.
6 Add worcestershire and stir.
7 Add canned tomatoes, milk and stir all together.
8 Simmer for at least 30 minutes and up to 2 hours. I simmered for about an hour and a half and it was melt in your mouth good.
Serve over pasta and top with parmesan cheese.
